Malabar Enna Pathiri | Malabar Poricha Pathiri


Malabar Enna Pathiri is a pancake made of rice and coconut mixture, which is deep-fried rather than baked. These are traditional favorites from the Malabar region of Kerala. It tastes spicy and has bags of flavors as well. The method of preparation is different in different geological areas of Malabar. Here I have added the basic recipe. The round pathiris are deep fried in hot oil and hence the name ‘Enna Pathiri’ or ‘Poricha Pathiri’. These names are literally translated to fried bread in Malayalam language. For preparing Malabar Enna Pathiri, roasted rice flour is mixed with water and other spicy flavorings. It is then cooked in low flame until the water is fully absorbed. Ground coconut and sesame seeds are added to the dough and combined well. Small balls are plucked off the dough and rolled into small thick circles. These discs or pathiris are fried in hot boiling oil till they turn golden brown in color. Fry in medium flame, if the flame is too low the pathiris will absorb much oil.

Malabar Poricha Pathiri is typically served with spicy gravies or curries and this is a popular breakfast or tea time snack commonly served in Malabar homes. You find the dish commonly served during festive and special occasions too. I love the fried texture and the black sesame seeds make the dish unique. I came across the snack during my last visit to Wayanad region. I can never forget the beauty of the region and after reaching back home, I tried out Malabar Poricha Pathiri which was a hit in my home. Do try out the snack today itself and do not forget to send me feedback. I love the snack as such and do not prepare any curries for it. My kid also loves it so. This is one of the tastiest and most easiest of Malabari snacks. You can explore a well detailed Malabar Enna Pathiri recipe here.

Malabar Enna Pathiri | Malabar Poricha Pathiri

Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Cuisine Kerala



  • Crush ginger garlic and green chilly with the help of a blender.
  • Heat oil in a wok or heavy bottomed pan. Add crushed ginger, garlic and green chilly. Saute for 1 minute till the raw smell goes off.
  • Mix the rice flour with required water in a separate vessel and pour it into the pan. Add salt as required and stir continuously in low flame. When the water absorbs, put off the flame, cover and rest for 15 minutes.
  • Meanwhile grind coconut and cumin seeds into a coarse paste.
  • Transfer the dough into a wide bowl and add the ground coconut, black sesame seed and knead well. Finally you get a soft non sticky dough.
  • Roll into thick circles, do not roll it thinly. And with the help of a cookie cutter or steel glass cut it into circles. It should have a minimum thickness of about 1.5 cm.
  • Heat oil in a pan and fry only 2-3 pathiris at a time, do not make it crowded. After adding it to the oil, set the flame to medium high flame. If the flame is too low, pathiri will absorb more oil. After some time pathiri will rise above the oil flip the side then. When the sides turns golden strain it out.
  • Malabar Enna pathiri is ready now.


You can visit this link Malabar Kannu Pathiri. You can also visit this link Poricha Pathiri.
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